Easy Rustic Panzanella Salad
with Bocconcini and Balsamic
Whisk, toast and tear is all you need to do to create this one of kind panzanella salad. The taste of summer is in every bite!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
g
Bocconcinis
(Contient Lait)
pièce(s)
Pain ciabatta
cs
Glaçage balsamique
g
Petites tomates
cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
g
Mélange printanier
g
Basilic
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Halve ciabatta. Halve or tear bocconcini into bite size pieces. Halve tomatoes. Using a fork, whisk together 1 tbsp oil, garlic salt and half the balsamic glaze in a small bowl. Add bocconcini and tomatoes, then toss to coat. Season with pepper.
Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min.
Tear ciabatta into bite-size pieces. Add spring mix and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine. Tear basil over top. Drizzle with remaining balsamic glaze.